Andrés Martín Gómez was born in Córdoba in 1992. He started his studies in Chemistry at the University of Córdoba in 2010 and obtained a 9-month Erasmus grant in 2014 which gave him the possibility of continuing his bachelor degree in the Faculty of Metallurgy and Materials Engineering of Vysoká škola báňská – Technická univerzita Ostrava (Ostrava, Czech Republic).
While studying his last bachelor year, he spent three months of investigation internship in the Postharvest Technology and Food Industry Area from the Institute of Agricultural Research and Training (IFAPA) (Córdoba, Spain) where he had the opportunity to learn about different chromatographic and spectrophotometric techniques (IRMS, HPLC…) and sample treatment.
In 2016-2017, he achieved an Interuniversity Master’s Degree in Chemistry focusing its final work on the classification of Iberian ham according to its volatile compound profile through gas chromatography coupled to ion mobility spectrometry. To carry out this study, in 2017 he obtained a 4-month fellowship with a leading Iberian ham company affiliated to “Los Pedroches” PDO (Protected Designation of Origin).
In 2017, he started her Ph.D. thesis under the supervision of Prof. Lourdes Arce, which is focused on Iberian ham characterization and authentication with GC-IMS, while also working on investigation in national projects related with olive oil using this same technique.